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Royal Society of Chemistry Flavour and Consumer Perception of Food Proteins: Volume 41 (Food Chemistry, Function and Analysis)

Amazon

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Description

Documenting the latest research, this book is the first overview of the recent advances in flavour research of food proteins, with an emphasis on the major plant proteins, e.g. soy and pulse proteins for the academic and industry market.

Product Specifications

Format
hardcover
Domain
Amazon UK
Release Date
29 November 2023
Listed Since
20 March 2021

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